Black Bean and Corn Salsa

Admittedly this is not one of Matt's favorite recipes that I make so I don't make it often because it makes a lot and I just can't eat that much.  But if you are having people over or need something for a potluck this is great.  It started as a Weight Watchers recipe which I of course changes until it was the way I wanted it.  Nothing drastic so it probably still falls within the Weight Watcher rules but I don't know.  This salsa is also fantastic on Mexian Night with your fajita/burrito or as an appetizer.  I've also found that it makes a good lunch the next day too and I can take it to work with me.  Enjoy!

 

Ingredients

• 1 green pepper
• 1 red pepper
• 1 orange pepper
• 1 yellow pepper
• Substitute any of these with each other as long as you have 4 peppers
•  Green onions
• 1 red onion (optional and I don't use)
• 4 Roma tomatoes (Can substitute your favorite tomatoes and number depending on your taste)
• 1 can black beans
• 1 can whole kernel corn
• 1/2 cup fresh chopped cilantro
• 1/2 cup olive oil
• 1/2 cup lemon juice (lime if you prefer)
• 1 tsp salt (more to taste)
• 1/2 heaping tsp cumin (more to taste)
• 1/2 heaping tsp cayenne pepper (more to taste)
• 1/2 tsp garlic powder (more to taste)

Directions

1. In small bowl combine olive oil, lemon juice and spices.  Set aside.
2. Chop peppers and onions into small pieces (size to your preference).  Rinse and put in large bowl and set aside
3. Drain and rinse beans and corn then add to peppers
4. Rinse and chop cilantro and add to vegetables.
5. Stir and mix together all vegetables until well combined
6. Poor olive oil mixture over top of vegetables and mix together thouroughly
7. Cut tomatoes into small pieces and add to vegetable mixture
8. Cover and refrigerate several hours
9. Serve and enjoy!